Bakery science of bread and the effect of salt reduction on quality: a review
Salt or sodium chloride is widely used in most homemade dishes or processed foods. It can be considered\ as a crucial ingredient because, without adding salt most dishes or food products may have less flavor, become tasteless and not appetizing. The addition of salt can provide salty taste or can ev...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
UNIMAS
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/80793/1/BAKERY.pdf |